Cream of Mushroom Soup - Without the Cream 

---

Serves: 6 person(s)

Preparation Time: 20 mins
Cooking Time: 30 mins

Thick, creamy, low-fat mushroom soup.

Ingredients:

3 Tbsp reduced fat margarine

1 tsp minced garlic

1/4 cup dry sherry

1 1/2 cup lowfat milk

1 cup chicken stock

1/2 tsp dried thyme leaves

1 pinch ground black pepper

2 large carrots, chopped (6 oz each)

1 large onion, chopped (6 oz each)

0.45 kg mushrooms, with stems, coarsely chopped

0.45 kg potatoes, peeled, cut into half inch cubes

Directions:

In a large saucepan add potatoes and 3 cups water. Cook, covered, over medium-high heat until tender, about 10 minutes; drain and set aside.

In a large non-stick skillet, melt margarine over medium-high heat. Add carrots, onion, and garlic; cook, stirring frequently, until barely tender (about 5 minutes). Add mushrooms; cook and stir until mushrooms are tender (about 5 minutes).

Stir in sherry; cook for 1 minute. Remove 1-1/2 cup of the mushroom mixture; set aside.

In a food processor, place potatoes and remaining mushroom mixture from frying pan. Process until smooth. Pour into saucepan. Add milk, chicken stock, thyme, pepper and reserved 1-1/2 cup mushroom mixture. Simmer over medium-heat until heated through, about 10 minutes.

Variations:

Serving suggestions and garnishes not included in nutritional analysis.

Author:

Family Health Network